Kimchi Fried Rice

Name: Kimchi Fried Rice
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 2 serving(s)
Ingredients: 1 tablespoon vegetable oil; 3 cups white rice (or brown rice, preferably made the night before); 1 cup kim chee, chopped; 1/4 cup kimchi juice (liquid from the kimchi container); 1/4 cup water; 2 -3 tablespoons gochujang; 3 teaspoons sesame oil; 2 eggs; 1 green onion, chopped; 1 tablespoon roasted sesame seeds; 1 sheet nori, shredded (the Korean ingredient is called gim-gui, a thin roasted seaweed sheet)

(4)

Recipe by PanNan

This is a simple but delicious version of kimchi fried rice, and a great way to use up leftover rice. You can also add chopped leftover meat or vegetables you have in the refrigerator.

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READY IN: 20mins

SERVES: 2

UNITS: US

INGREDIENTS

Nutrition

1

tablespoon vegetable oil
3

cups white rice (or brown rice, preferably made the night before)
1

cup kim chee, chopped
¹⁄₄

cup kimchi juice (liquid from the kimchi container)
¹⁄₄

cup water
2 -3

tablespoons gochujang
3

teaspoons sesame oil
2

eggs
1

green onion, chopped
1

tablespoon roasted sesame seeds
1

sheet nori, shredded (the Korean ingredient is called gim-gui, a thin roasted seaweed sheet)

DIRECTIONS

Heat up a wok or pan over medium heat. Add the oil.
Add kimchi and stir-fry for 1 minute.
Add rice, kimchi juice, water, and gochujang. Stir in all ingredients and fry for 6-8 minutes with a wooden spatula.
Lightly beat the eggs in a small bowl. Push the rice to the side of the wok/pan, then add eggs and quickly use spatula to stir them into small scrambled pieces. Stir the egg pieces into the rest of the rice.
Add sesame oil and immediately remove wok/pan from heat.
Sprinkle with green onion, sesame seeds, and seaweed. Serve immediately.

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